diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index efac99d..0167d89 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -225,7 +225,7 @@ When using the pancake recipe, look out for bubbles on the surface of your dough In both cases use your nose to check the scent of your dough. Depending on your sourdough starter's microbiome your dough will have dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying -on the smell of your dough is best way to judge whether your +on the smell of your dough is the best way to judge whether your dough is ready or not. Timings are not reliable as they depend on your starter and the temperature. If your dough is ready too soon, you can now move it directly to the fridge and bake diff --git a/book/intro/preface.tex b/book/intro/preface.tex index 6211378..0b0ec3d 100644 --- a/book/intro/preface.tex +++ b/book/intro/preface.tex @@ -159,7 +159,7 @@ In software terms, this would be a {\it bread framework}. It is my goal for this book to help everyone facing issues with flour, fermentation, baking, and more. It should provide a detailed understanding as to why certain steps are necessary -and how to adapt then when things go wrong while making bread. +and how to adapt them when things go wrong while making bread. It is my desire for this knowledge to be accessible to everyone around the world, regardless of budget, and as such, I do not want to charge for the book. That's why I've decided to make diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index efbc1bd..ac023a2 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -238,7 +238,7 @@ up to 60 percent. All the ingredients should mix together very well. There should be no crumbly flour left. This is a common mistake I have seen when people tried to make the stiff starter. Yes it should be dry, but not to a point where it is a brick of cement. If you have ever made a pasta dough, this -dough should exactly feel the same. +dough should feel exactly the same. To evaluate whether your stiff starter is ready, look for a dome. Also look for pockets of air on the sides of your container. Use your nose to smell the @@ -257,7 +257,7 @@ water you are about to use for your dough. This will make mixing a lot easier. The lievito madre, also known as pasta madre, belongs to the same category as the stiff sourdough starter. After conducting hours of research, I could not -find a difference in pasta madre and lievito madre. Both terms seem to be +find a difference between pasta madre and lievito madre. Both terms seem to be used interchangeably in literature. In many recipes this starter is made directly diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index 61c2d20..de908b8 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -120,7 +120,7 @@ To achieve more tang in your sourdough bread, you have to ferment your dough for a longer period of time. Over time the bacteria will metabolize most of the ethanol created by the yeast in your dough. The bacteria -mostly produces lactic and acetic acid. Lactic acid +mostly produce lactic and acetic acid. Lactic acid is chemically more acidic than acetic acid but sometimes not perceived as sour. In most cases a longer fermentation is what you want. You will either need to utilize a loaf diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index ebf2e94..3be0443 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -602,7 +602,7 @@ Initially opt for a low speed. This helps the homogenization process. After waiting to allow the flour to soak up the water, proceed on a higher speed setting. A good sign of a well-developed gluten network is that your dough lets go of the container. This is because of the gluten's elasticity. -The elasticity is higher than the urge of the +The elasticity is higher than the desire of the dough to stick to the container. \begin{figure}[!htb]